From one west coast to another, it is now the turn of chefs based in the south west of England to impress the judges after Glaswegian Jak O'Donnell won the Scottish heat. While the previous week saw two young bucks take on a GBM veteran, this heat is quite the opposite with one new chef competing against two relative old-hands.

Jude Kereama is the young gunslinger competing for the first time in the GBM kitchens. Based in Porthleven, Cornwall, the chef specialises in fresh, local seafood as well as being an advocate of organic produce. Born and raised in New Zealand, the chef's idiosyncratic cooking style is inspired by his own heritage (the chef is half Maori, a quarter Malaysian and quarter Chinese) and blends flavours from all over the world.

Dominic Chapman runs The Beehive in Berkshire, a restaurant and pub with robust dishes in part inspired by his years travelling the world. The Taunton-born chef is familiar with the GBM kitchens, having competed in last year's D-Day themed competition. Unfortunately, he was knocked out by Josh Eggleton and Emily Watkins before he was able to present his food to the judges, but here's hoping this year his interpretation of the brief - largely themed around the hymn Jerusalem (does this mean artichokes, we wonder?) - will take him through to the final.

We spoke to Dominic Chapman about his reaction to the brief, and what it was like preparing for the competition months after opening his own restaurant.

What were your first thoughts about the brief?

It was a really good brief - right up my street! A focus on British food with classic dishes and cooking methods that the WI represent and that I enjoy. Similar to last year's, which was D-Day, it's a celebration of British cuisine, it was serious - not comical, like a few year's ago! - which I prefer, and there was lot to be done.

Who was the most influential woman when it comes to your cooking?

Elizabeth David - she is one of the great reasons as to why Britain has so many great chefs. She has a simple philosophy using simple ingredients. She made delicious food that was revolutionary because of the emphasis on her travels - Mediterranean cookery with a British larder. She was a fantastic lady who was knowledgable about food and wrote brilliant books.

There were a lot of newcomers for 2015 - did this make you nervous?

Yes, there were a lot of faces that I didn't know, and it goes to show that cooking in this country is at a new level. You can never underestimate the young chefs - they're hungry, with a lot of experience under their belts. It's no surprise that there's new faces with such a lot of young talent.

How much more confident were you going into this year's competition considering it was your second time participating?

Even though it was a new brief and a new year I was a little more confident because knowing the kitchen is a great help. The GBM kitchen is full on and could put even the best chef in the country on their backside if they're not prepared.

The Beehive is still relatively new to you and your team, was it hard to pull yourself away for your heats?

It was a nightmare! I had just opened and had no time to prepare for the competition. I turned up at the GBM kitchen with hardly any practice - life of a chef, plus opening a new restaurant is pretty hectic, so it gave me little time to prepare. I had to draw on my experience to produce dishes that worked for the competition.